KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Dragee → Dragee jelly → №019 Dragee "Renclode" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №019 Dragee "Renclode" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 417.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85184.97 184.69 —   —   99.75 184.51 
Apple puree [GOST]10.0 140.33 14.03 0.0920.13 8.62312.10 
Powdered sugar99.85127.37 127.18 —   —   99.80 127.12 
Starch syrup78.0 67.82 52.90 0.30 0.20 42.75 28.99 
Lactic acid (E270)40.0 4.64 1.86 —   —   —   —   
Sign up85.0 3.75 3.19 —   —   —   —   
water—  3.45 —   —   —   —   —   
Essence—  1.69 —   —   —   —   —   
Yellow paint—  0.19 —   —   —   —   —   
Blue paint—  0.11 —   —   —   —   —   
Total383.85 0.0800.33 84.54 352.72 
Output in finished product91.0 379.65 0.1  0.33 83.6  348.86 
Mass fraction by dry matter379.65 0.1  0.33 91.9  348.86 
To the aqueous phase90.3  
List of recipes

№019 Dragee "Renclode" (Recipe for 2nd knurling) included in recipes:

№019 Dragee "Renclode"Glossing recipe
№019 Dragee "Renclode"Coating recipe

Recipe on №019 Dragee "Renclode" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: